UMASS/AMHERST  0 


BlEOhbDDSOtbaiS 


TERNAT 
HARVES 


TRADE 


S 

677  C 

15  ' 


CATALOGUES 


A^tWWINMII  UIJM I 


MASSACHUSETTS 

AGRICULTURAL 

COLLEGE 


SOURCE 


^-   s 

C    677 
15 


FEED   G^^INUfc... 

KNIFE   GRINDERS 
BINDER    TWINE 
THRESHERS 
STONE    BURR    MILLS 
GRAIN    DRILLS 
CREAM    SEPARATORS 
OIL    AND    GAS    ENGINES 
riANURE    SPREADERS 
^RTILIZER    SOWERS 
VTRACTORS 


^WAGONS  AND  TRUCKS.  = 

itiriiiiiiiiiriiiiniiiiiiiiiiiiniHiiii^ 


INTERN 


•HIIIIIIIIIIIUIIIIHIIIUIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIB 

on   these 
\e  or  write 

AMERICA 


L' 


'Peiz^o^e 


CREAM 


SEPARATORS 


INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 


CHICAGO 


lINCORPOnATEDI 


USA 


Jl= 


A  109  E 


Cream  Separator  Manufacture   Reaches  Its 
Zenith  in  the  Primrose 

Progress  and  success  are  synonymous.  No  movement,  no  inidertaking  can  succeed 
unless  it  advances.  Man's  insatiate  aniliition  to  surpass  the  achievements  of  his  fellow- 
man  has  wrought  many  and  wonderful  changes  in  the  commercial  life  of  the  nation.  The 
most  wonderful,  the  most  far-reaching  change  has  been  the  "right  about  face"  of  the 
business  of  dairy  farming.  For  scores  of  years  a  humdrum  existence  was  lived  through  on 
farms  that  had  a  few  cows.  Finally  the  value  of  the  dairy  product  became  a  conscious  fact 
to  one  man.  The  invention  of  the  cream  separator  was  the  result.  Progress  has  evolved 
the  cream  separator  from  a  crude  affair  to  a  highly  efficient  machine,  and  has  advanced 
dairy  farming  to  its  rightful  position — the  head  of  the  nation's  business  life. 

Many  cream  separators  have  sprung  up,  overnight  as  it  were,  in  an  attempt  to  grasp 
some  of  the  hard  earned  honors,  and,  as  they  thought,  a  part  of  the  rich  harvest  of  cream 
separator  production.  A  few,  a  very  few  have  survived  the  actual  test  of  work  and  hold  a 
place  in  the  ranks.  Foremost  of  these,  and  rendering  greater  assistance  every  day  to  the 
business  of  dairy  farming,  is  the  Primrose  cream  separator — the  latest,  the  most  perfect 
cream  separator  now  on  the  market.  Designed  by  men  who  have  spent  their  lives  con- 
structing cream  separators,  the  Primrose  embodies  the  scientific  principles,  the  qualities, 
and  the  materials  which  go  to  make  up  a  perfect  cream  separator.  The  Primrose  is  offered 
to  the  American  farmer  in  the  interests  of  progressive  dairy  farming. 


1 


rniiirose  at  home  in  a  modera  farm  dairy  fuuii 


-^m: 


|IIIIIIIIIII|1II!||IIIIHIIII 


TTTTmrrirTTiiiiiiiiiiiiiii 


TTTTTIirm 


liJJI 


.1) 


t  ) 


J 


I 


Primrose  cream  separator  No.  3.  Guaranteed  separating  capacity  650  pounds,  or 
75.4  gallons  of  milk  joer  hour. 

The  No.  4  is  the  largest  of  the  Primrose  line.  It  is  similar  in  every  way  to  the  No.  3 
excepting  in  size.  It  has  a  guaranteed  separating  capacity  of  850  pounds,  or  98.6  gallons 
of  milk  per  hour. 


iPi 


Illllllllll  llllll 

» 

llllllllllllflll  lllllllllllll 

IIIIIIIIIIU 


A  Cream  Separator  Balances  the  Farm 

A  balanced  farm  is  one  where  the  cream  separator  and  dairy  herd  are  the  basis  of  activ- 
ities and  on  which  crop  rotation  is  carefully  and  systematically  practiced. 

Dairy  farmers  well  know  that  a  balanced  ration  for  the  cow  means  more  milk  in  the 
milk  pail. 

Just  as  surely  a  balanced  farm  means  more  money  in  the  bank  at  the  end  of  the  season. 
The  use  of  a  cream  separator  and  the  iiractice  of  dairying  brings  a  rotation  of  crops 
and  the  fundamental  advantages  which  come  from  a  balanced  system  of  agriculture. 
They  bring  in  cultivated  crops  which  destroy  weeds,  insects  and  plant  diseases,  and  retain 
the  moisture  in  the  soil.  They  add  humus  to  the  soil,  both  by  t>iinging  in  grass  crops  and 
by  means  of  the  manure  produced  by  the  dairy  herd.     They  maintain  soil  fertility. 

Eighty  per  cent  of  the  food  consumed  by  the  cows  is  returned 
to  the  soil  in  the  form  of  manure.  The  loss  of  20  per  cent  of 
all  the  food  consumed  is  counter-balanced  by  the  rotation  of 
crops,  good  drainage,  the  addition  of  ground  lime  stone,  and  good 


Little  Loss  of  Fertility 


deep  tillage  in  preparing  the  seed  bed. 

For  every  hundred  bushels  of  corn  at  the  price  of  fifty  cents  a  bushel,  there  is  $15  worth 
of  fertility  taken  from  the  soil  so  that  the  net  profit  on  a  hundred  bushels  of  corn,  exclusive 
of  labor  and  marketing  costs,  is  only  .135. 

A  ton  of  butter  fat  at  the  present  market  price  is  worth  about  $600.  Selling  butter 
fat  alone  from  the  farm,  the  skimmed  milk  being  used  for  feeding  purposes,  there  is  less 
than  fifty  cents'  worth  of  fertility  taken  from  the  soil  for  every  ton  of  butter.  Exclusive 
of  labor  and  marketing  costs,  here  is  a  net  profit  of  $599.50. 

A  cream  separator  and  dairy  herd  provide  a  regular  income 
for  the  farmer  and  furthers  economy  and  thrift  by  keeping  his 
accounts  balanced  monthly  instead  of  annually.  Butter  fat  sells  at 
a  good  price  the  year  round.     It  is  taken  to  market  three  or  four 


A  Steady   Income 


times  a  week  and  a  check  for  payment  in  full  is  received  liy  the  farmer  at  the  end  of  every 
week,  or  at  the  most,  the  end  of  every  month.  The  dairy  business  is  a  cash  business  and 
the  farmer  can  buy  for  cash,  thereby  lessening  the  cost  of  living  preceptibly. 

The  cream  separator  makes  it  possible  for  the  farmer  to  market  his  crops  at  a  great 
saving.  The  average  dairy  cow  will  convert  three  tons  of  hay  and  one  ton  of  grain  into  300 
pounds  of  butter  fat  in  aliout  eight  months.  It  costs  about  $30,  including  hauling  and 
freight  charges,  to  market  the  hay  and  grain  in  bulk.  The  market  value  of  the  three  tons 
of  hay  and  one  ton  of  grain  is  about  $66.  Without  considering  the  loss  of  fertility  by  selling 
the  crops  direct,  the  net  profit  of  the  transaction  is  only  $36. 

The  300  pounds  of  butter  fat  is  worth  at  the  present  market 
price  about  $90.  The  cost  of  getting  this  quantity  of  butter  fat 
to  market  is  estimated  by  reliable  authorities  as  under  $4.  The 
loss  of  fertility  in  this  amount  of  butter  fat  is  practically  nothing, 
being  less  than  eight  cents.  The  net  profit  on  the  transaction  is  $86  —  $50  more  by  con- 
verting the  hay  and  grain  into  butter  —  a  difference  in  favor  of  the  cream  separator  and 
the  dairy  cow  that  is  worth  while  to  any  farmer. 


Value  of  Butter  Fat 


■I 


M^ 


Illllllllll  III  llllllllllll 

iA 

IIIIMIMll  III  lllllllllllll 

iiiiiiiiiiiiiiiiiiiiniiiiiii 


■iiiiiaii 


iiiiiiiiiiriiiiTiTiiiiiiiiiir 


H) 


M 


<  ) 


J 


Primrose  cream  separator  No.  2.  Guaranteed  separating  capacity  450  pounds  or  52.2 
gallons  of  milk  per  hour. 

The  No.  1  is  the  smallest  of  the  Primrose  line.  It  has  a  guaranteed  separating 
capacity  of  350  pounds  or  40.6  gallons  of  milk  per  hour. 


1 


IIIJIIII 



H3I 1 

riTTniiiiii  rni 

IMIIIIIIIIII 

LIP 


mill 


TTTTTTTTT 


Hill 

Q 

lllll 


lllllllllll 


TTTTTTTTTTT 


Primrose  Simple 
and  Efficient 


The   Primrose 

The  One-adjustment  Cream   Separator 

The  Primrose  cream  separator  is  a  realization  of  perfect  separator  construction.  The 
process  of  construction  by  which  this  separator  has  been  built  up  has  been  slow.  The 
length  of  time  required,  however,  only  insures  its  simplicity,  its  efficiency,  and  its 
completeness. 

We  can  all  remember  the  first,  crude,  noisy,  chugging  affair  tliat  we  first  saw  and  termed 
an  automobile.  It  attracted  considerable  attention — couldn't  help  it  on  account  of  the 
noise  made.  There  wasn't  much  enthusiasm  wasted  on  it.  Note  the  change  that  has 
taken  place  in  ten  years.  The  automobile  is  now  almost  the  equal  of  a  Pullman  in  the 
luxury  and  ease  of  riding  as  well  as  the  swiftness  with  which  it  covers  the  ground.  Every 
person  is  its  friend,  everyone  has  a  desire  to  possess  an  automobile. 

The  perfecting  of  the  cream  separator  has  been  just  as  sure,  if  slower.  It  has  taken 
time  only  because  of  its  limited  appeal  to  one  class  of  people  and  the  education  necessary 
for  its  development.  The  first  crude  separator,  the  separating  device  of  which  consisted 
entirely  of  a  hollow  bowl,  did  not  offer  a  very  great  saving  in  time  and  labor.  It  was  a 
start,  however,  in  the  right  direction,  and  gradually  separators  were  brought  up  to  a  state 
of  efficiency  where  they  were  practical,  and  a  money  saver  for  the  dairy  farmer. 

It  remained,  however,  for  the  I  H  C  line  of  cream  separators 
to  demonstrate  the  high  state  of  efficiency  possible  in  such  ma- 
chines. Cream  separators,  up  to  the  advent  of  the  I  H  C  line, 
were  machines  of  many  gears  requiring  numerous  adjustments  to 
keep  them  in  operating  condition.  After  the  skimming  devices  had  been  perfected,  atten- 
tion was  concentrated  on  the  operating  mechanism.  Improvement  after  improvement 
was  made,  each  one  a  decided  advantage  over  other  machines,  and  the  Primrose,  the  one- 
adjustment  cream  separator,  is  the  final  result. 

By  this  expression  "one  adjustment  cream  separator"  we  mean  that  the  many  adjusting 
bearings,  screws,  and  nuts  common  to  other  separators  have  been  eliminated  in  the  Prim- 
rose. In  this  separator  it  is  necessary  only  to  adjust  the  height  of  the  bowl.  This  is  the 
one-adjustment  feature,  and  is  required  only  in  order  to  reduce  friction  antl  have  the  bowl 
run  evenly.  The  bowl  spindle  revolves  on  a  hardened  steel  point.  This  point,  with  the 
high  speed  at  which  the  bowl  revolves,  of  course,  will  wear  off  slowly  and  will  have  to  be 
raised  occasionally  a  fraction  of  an  inch  in  order  that  the  bowl  may  properly  deliver  the 
milk  and  cream  to  their  respective  receptacles  and  to  retain  its  perfect  balance. 

The  operating  mechanism  of  the  one-adjustment  cream  sep- 
arator consists  of  only  four  parts.  The  spiral  jiinion  is  supported 
at  either  end  by  phosphor  bronze  bearings  which  are  firmly  seated 
in  the  frame.  The  spiral  pinion  is  constantly  held  in  place  and 
keeps  the  spiral  gear  continually  in  mesh  with  the  bowl  sjiindh".  Other  separators  of  many 
bearings  and  gears  require  constant  watching  and  adjusting  of  their  numerous  gears  and 
bearings.  The  Primrose  operates  almost  noiselessly.  Friction  is  reduced  to  the  minimum. 
The  bowl  runs  smoothly,  insuring  full  skinmiing  capacity  under  all  conditions.  It  is  a 
separator  that  will  save  you  money  and  give  you  years  of  service  at  small  expense. 


Only  Four  Parts  in 
Operating  Mechanism 


iiiiimiijuji||iiiiiiiiiii. 


liJiMBilfli 


rf 


The  Primrose  Cream  Separator  in  the  Making 

High  Grade  Workmanship  Insures   Perfect    Construction 

The  Primrose  embotlies  the  latest  practical  ideas  for  cream  separators.  The  parts  have 
been  carefully  worked  out,  each  doing  its  share  in  making  the  Primrose  a  valuable  cream 
separator  to  the  dairy  farmer. 

In  the  Primrose  the  designer  avoided  all  complicated  construction.  He  made  the 
operating  mechanism  a  simple,  direct  drive  —  one  which  needs  no  adjustment.  He  con- 
structed the  frame  so  that  it  supports  the  driving  gears  without  friction,  keeping  them 
constantly  in  alignment  and  working  in  perfect  mesh.  The  construction  of  the  Primrose 
has  been  the  work  of  many  months  duration.  A  corps  of  cream  separator  experts  assisted 
the  chief  designer  in  working  out  the  ideas  in  the  experimental  department  and  laboratory 
at  the  manufacturing  plant. 

Every  part  of  the  Primrose  cream  separator  from  the  bowl 
and  frame  to  the  smallest  pin  and  screw  is  manufactured  in  one 
large  I  H  C  plant.  The  men  making  the  various  parts  are  not 
only  experienced  workmen;  they  are  mechanics,  working  in  the 


Manufactured  in 
One  Large  Plant 


Rigid  Inspection 


best  surroundings  and  under  the  most  favorable  conditions  possible  in  a  factory. 

Stringent  inspection  is  the  law  necessary  for  the  making  and  maintaining  of  the  high 
standards  in  Primrose  cream  separator  construction.  All  separators  must  pass  a  standard 
rating  so  that  the  farmer  may  be  sure  that  the  separator  he  purchases  is  as  good  as  it  can 
be  made. 

Experience  has  proved  that  it  is  not  sufficient  that  the  best  materials  be  bought,  the 
most  modern  equipment  provided,  the  highest  standards  of  workmanship  adopted,  and 
the  most  capable  men  employed.  Together  with  these,  high  grade  cream  separator  con- 
struction demands  that  there  must  be  rigid  inspection  at  every 
step,  beginning  with  the  receipt  of  the  raw  materials,  and  ending 
with  a  thorough  test  of  the  completed  separator.  Such  inspec- 
tion is  constantly  conducted  in  the  manufacture  of  the  Primrose 
cream  separator.  The  parts  are  inspected  by  men  whose  only  duty  it  is  to  see  that  they  are 
perfect  before  being  forwarded  to  the  assembling  room.  In  the  assembling  room  they 
come  under  the  closest  scrutiny  of  a  second  corps  of  inspectors  before  any  part  is  allowed 
to  be  placed  on  the  "perfect  parts"  bench,  from  which  they  are  taken  to  be  assembled  into 
a  complete  separator. 

From  the  assembling  room  Primrose  cream  separators  are  put  on  the  testing  floor. 
Here  they  undergo  the  most  rigid  test  it  is  possible  to  give  a  scixirator;  the  bowls  must  be 
perfectly  balanced  and  adjusted;  the  driving  gears  perfectly  aligned  and  meshing  properly; 

the  spindle  driving  gear  adjusted  until  it  meshes  exactly  in  the 
center  of  the  bowl  spindle;  the  splash  oiling  systems  must  be 
working  properly ;  the  separators  must  run  noiselessly.  Finally, 
they  must  separate  so  thoroughly  that  only  a  drop  or  two  of 
cream  is  left  in  every  gallon  of  milk  skimmed.  Everything  about  the  separators  must 
be  up  to  standard,  before  they  are  allowed  to  go  to  the  shipping  room  with  the  chief 
inspector's  O.  K.  attached. 


Thoroughly  Tested 


yi 


illlillllllliiiil 


mrmTT 


lllirTTTTTTT 


jjlaiiMiiiiiiii— ■ 


miu 

lllllll 

II  iiiin 

1 

C- 

"nil 

lllllll 

iriliiiiiiiiiiil 

fril 


The  Separation  of  the  Milk  and  Cream 
in  the  Primrose  Bowl 

It  is  a  well  known  fact  that  gravity  is  the  force  which  causes  the  separation  of  cream  and 
milk  when  standing  in  a  vessel.  The  fat  globules  which  constitute  the  cream  or  butter  fat 
are  much  lighter  than  the  milk,  and  gravity  takes  the  milk  to  the  bottom  of  the  vessel, 
displacing  the  fat  globules  which  were  originally  scattered  throughout  the  milk  and  forcing 
them  to  rise  to  the  top,  where  they  gather  in  a  compact  body  on  the  surface  of  the  milk  and 
form  the  cream. 

The  principle  of  gravity  was  readily  recognized  by  the  inventor  of  the  cream  separator, 
and  upon  this  principle  was  based  his  idea  for  the  separation  of  milk  by  mechanical  power. 
To  make  the  separator  more  practical,  however,  centrifugal  force  was  adopted  instead  of 
the  force  of  gravity.  It  is  practically  the  same  force,  excepting  that  centrifugal  force  in 
the  separator  bowl  exerts  itself  along  a  horizontal  plane  instead  of  a  vertical  one  as  does 

gravity. 

To  more  clearly  understand  the  principle  of  centrifugal  force, 
and  also  to  learn  the  exact  action  of  milk  in  a  separator  Ijowl,  take 
a  vessel  partly  filled  with  milk  and  spin  it  rapidly.  The  milk 
climbs  up  the  sides  of  the  vessel  and  becomes  shallow  in  the 
center.  Centrifugal  force  is  causing  the  milk  to  do  this.  If  the  vessel  were  co\-ered  so 
that  the  milk  could  not  run  out  over  the  sides,  and  was  revolved  at  sufficient  speed,  the 
milk  would  all  leave  the  center  of  the  vessel  and  form  a  solid  wall  against  the  sides.  The 
milk  particles,  being  the  heavier,  would  go  to  the  outside  of  this  wall  or  next  to  the  sides 
of  the  vessel,  forcing  the  lighter  fat  globules  or  cream  particles  back  out  of  the  way,  and 
these  would  be  found  on  the  inside  of  the  wall  of  liquid.  Now  place  within  this  vessel  a 
device  or  two  which  will  compel  the  cream  to  follow  a  certain  channel  to  the  outside,  and 
the  skim  milk  to  follow  a  certain  channel  to  the  outside,  and  the  principle  of  the  cream 
separator  bowl  is  completed. 

The  problem  which  has  confronted  cream  separator  designers  from  the  beginning  has 
been  to  construct  a  bowl  which  would  allow  a  sufficient  skim.ming  surface  to  skim  the  milk 

perfectly  and  at  the  same  time  have  the  bowl  small  enough  for 
convenient  handling,  and  yet  strong  enough  to  stand  the  tre- 
mendous pressure  put  upon  it  by  the  speed  at  which  it  is 
necessary  to  run.     Years  of  effort,  planning,  and  careful  testing 


Principle  of 
Centrifugal  Force 


Problem  of 
Bowl  Construction 


have  evolved  the  Primrose  cream  separator  bowl,  which  embodies  these  essential  features, 
and  is  recognized  as  the  most  efficient  and  perfect  skimming  bowl  on  the  market. 

The  interior  device  of  the  bowl  consists  of  the  disks  and  the  tubular  milk  feeding  shaft. 
It  means  an  increase  m  the  durability  of  the  entire  separator.  This  is  due  to  the  fact 
that  when  the  milk  is  divided  into  thin  layers  or  sheets,  a  thorough  separation  can  be  ac- 
complished with  a  minimum  amount  of  centrifugal  force.  The  less  centrifugal  force 
required,  the  slower  can  be  the  speed  at  which  the  operating  mechanism  of  the  b(jwl  must 
run.  A  machine  running  at  a  comparatively  low  speed  will  be  much  more  durable  than  a 
machine  running  at  nearly  twice  that  speed.  For  this  reason  the  Primrose  cream  separa- 
tor bowl  is  superior  to  other  types  of  bowls. 


=iJ=: 


■iiiiiiiiicaii 


iiiiiiiiinmiiiiiii 


TTTtIIiiiiTTTmTTTTTTTI 


li 


fi 


The  interior  device  provides  a 
large  skimming  surface  and  chan- 
nels for  the  whole  milk,  cream 
and  skimmed  milk  to  follow. 
White  pointed  arrows  indicate 
whole  milk;  all  white  arrows, 
skimmed  milk;  and  black  arrows 
cream. 


U^i... 


A  sectional  cut  of  the  Primrose 

bowl.     The  space  between  the 

disks  is   uniform.    The  rubber 

ring  rests  on  a  special  shoulder, 

effectually    sealing    the    bowl. 

The  spindle  head  is  above  the 

center  and  the  greatest  weight 

of  the  bowl. 

a==E 


i-i 


iiMiiiiiiiiiim 


TTTTTTTlllll 


i 


II 


iiiiiiiiii 


iiiiiiiiiii' 


miiiiiiiiiiiiifliii 


Tbc  buwl  Idi'king 
nut 


Tubular  milk  feedins  shaft  with  disks  The  bowl  shell  drawn  from  steel 

in  position 

Construction  of  the  Primrose  Bowl 

The  Primrose  l)o\vl  is  made  entirely  of  steel.  It  consists  of  three  parts  — a  steel  hood 
or  shell,  which  forms  the  top  and  outer  wall  of  the  bowl;  the  interior  device,  consisting  of 
the  disks  and  tubular  milk  feeding  shaft;  and  a  small  nut  for  locking  the  hood  or  bowl  shell 
in  place.  This  construction  makes  the  Primrose  bowl  extremely  strong  and  durable  and 
at  the  same  time  light. 

The  spindle  sets  up  well  into  the  center  of  the  bowl.  Due  to  its  shape,  the  greatest 
weight  of  the  bowl  is  thus  below  its  central  point  and  the  head  of  the  spindle.  This  con- 
struction balances  the  bowl  accurately,  enabling  it  to  run  evenly  and  practically  free  from 
vibrations.  From  this  construction  also  is  insured  the  closest  skimming  and  a  full  capacity. 
The  bowl,  free  of  the  spindle,  is  much  more  convenient  to  handle  and  to  clean.  It  is  not 
necessary  to  remove  the  spindle  from  the  machine,  and  this  saves  jamming  of  the  spindle 
point  in  putting  the  bowl  back  into  the  separator. 

The  bowl  shell,  pressed  into  shape  from  heavy  steel,  sets  down  over  the  disks  on  to  the 
lower  shoulder  of  the  base.  To  prevent  milk  leaking  from  the  bowl,  a  rubber  ring  is  placed 
on  the  second  shoulder  of  the  base.  The  bowl  shell  fits  snuggly  against  this  rubber  ring, 
but  does  not  set  on  it;  nor  is  the  rubber  ring  subjected  to  the  twisting  pressure  or  wear 
when  the  bowl  is  taken  apart  — the  bowl  shell  simply  lifts  off.  The  rubber  ring  is  in  such 
a  position  that  the  force  of  the  milk  against  it  tends  to  force  it  into  the  joint  formed  by  the 
bowl,  shell  and  base,  absolutely  sealing  this  joint.  Bowl  leakage  does  not  annoy  the 
owner  of  the  Primrose  cream  separator. 


tF="51 


11 


10 


LP 


iiiiiiiiiiiiiMiiiMmiiir 


[whole  MILK 


WHOLE   MILK 
CREAM 


The  skimming  nrid  of  the  Primrose  disks     Note  tbat 
the  separation  is  practically  completed  on 
the  upper  third  of  the  disk 


The  steel  disks  or  the  Primrose     'ihe  cream  assists 
show  plainly 


The  Skimming  Field  on  the  Primrose  Disks 

Three  Special  Cream  Assists  Insure  Perfect  Work 

On  the  Primrose  disks  the  large  cream  or  butter  fat  particles  are  separated  from  the  milk 
just  at  the  top  of  the  disks  and  are  moved  immediately  into  the  free  cream  zone  provided 
by  the  tubular  milk  feeding  shaft.  This  movement  is  hastened  by  the  three  cream  assists 
which  are  located  at  the  top  edge  of  the  disks  and  midway  between  the  wings  of  the  tubular 
milk  feeding  shaft.  These  three  assists  together  with  the  tubular  shaft  wings  make  six 
cream  gatherers  in  the  Primrose  interior  device  for  skimming — just  double  the  number 
to  be  found  in  other  separators. 

The  small  cream  or  butter  fat  particles  not  immediately  forced  into  the  cream  zone 
enter  the  skimming  field  of  the  disks  and  gradually  are  separated  from  the  milk,  finding 
their  way  up  to  the  cream  zone.  The  cream  assists  have  come  to  their  aid  by  having  provided 
a  comparatively  clear  field  between  themselves  and  the  wings  back  of  them  into  which  the 
small  struggling  cream  particles  enter  and  are  then  forced  quickly  into  the  free  cream  zone. 

The  Primrose  disks  provide  a  greater  skimming  surface  than  is  found  in  other  bowls. 
There  are  27>8  cubic  inches  of  skimming  surface  against  17/ J  cul)ic  inches  common  to 
most  disks. 

The  disks  of  the  Primrose  are  made  of  drawn  sheet  steel.  They  ring  like  bells.  They 
are  given  the  most  durable  plating  of  tin  possible.  These  disks  are  very  strong  and  durable. 
The  top  disk  is  of  special  design,  its  purpose  being  to  act  as  a  dividing  wall  between  the 
cream  and  skimmed  milk. 


11 


im^ 


iiiiiiiiiiinm 


I 


TTTTTTTTTT 


lili 


TTTTTTTTT 


nymiiiiiimj 


Jill 

at 
III" 


lllllllllllllllH 


L|i 


The  tubular  milk  feeding  shaft  supports  the 

disks,  feeds  the  whole  milk  to  the  disks, 

provides  a  free  cream  zone,  and  forms 

the  base  of  the  bowl     It  Is  a  steel 

forging  heavily  tinned 


The  sectional  cut  shows  the  openings  out  of  the  tubular  shaft 

by  which  the  whole  milk  Is  fed  to  the  disks     The  openings 

are  long,  passing  all  the  disks.    The  flow  of  milk 

to  the  disks  Is  even 


The  Tubular  Milk  Feeding  Shaft  — 
A  Steel  Forging 

The  Free  Cream  Zone  is  Between  the  Wings 

The  milk  feeding  shaft  of  the  Primrose  is  a  carefully  machined  steel  forging  heavily 
tinned  with  three  wings  which  project  at  right  angles  to  the  outer  surface.  The  milk  is 
fed  from  the  shaft  to  the  disks  through  three  openings  directly  in  front  of  the  wings  and 
extending  the  whole  length  of  the  wings.  These  openings  and  wings  are  so  designed  that 
they  offer  the  least  possible  resistance  to  the  milk  and  distribute  it  uniformly  to  all  the 
disks.  Back  of  the  wings  the  shaft  is  made  with  flat  surfaces.  The  wings  and  the  flat 
surfaces  of  the  shaft  provide  an  absolutely  free  cream  zone  and  since  the  majority  of  the 
cream  particles  are  separated  immediately  after  coming  out  of  the  openings  and  move 
at  once  into  the  free  cream  zone,  churning  and  breaking  of  the  cream  or  butter  fat  par- 
ticles is  a  thing  unknown  in  the  Primrose  bowl. 

The  free  cream  zone  feature  of  the  Primrose  bowl  is  also  another  reason  for  the  ability 
of  the  Primrose  to  separate  dense  cream  with  ease  and  thorough  satisfaction  to  the  owner. 

The  tubular  milk  feeding  shaft  also  forms  the  base  of  the  bowl.  The  shoulders  on 
which  rest  the  bowl  shell  and  rubber  ring,  show  plainly  in  the  cut. 


12 


IIIIIIIIIM    II    1 INI 

►i 

1  mil  III  liiiiiiiiiin 

llllllllllll 


TTTTTTTTTTTT 


iiymiiiiiiim 


Jiill 

Q 

iiiir 


iiiiiiiiiiiin 


M 


The  cream  regulating  screw 
controls  the  density  of  the 
cream.  In  the  Primrose  bowl 
it  is  located  in  the  skimmed 
milk  outlet.  The  flow  of 
cream  from  the  bowl  is  not 
retarded. 


The  Screw  for  Regulating  the  Density  of  Cream 

The  purpose  of  the  cream  screw  is  to  make  the  density  of  the  cream  optional  with  the 
operator  of  the  separator.  The  density  or  tliickness  of  the  cream  is  gotten  by  forcing 
skimmed  milk  into  the  cream  or  by  keeping  it  out.  Practically  all  farmers  prefer  to  have  a 
rich,  dense  cream.  In  the  first  place,  the  cream  keeps  better,  as  the  bacteria  causing  sour 
milk  and  cream  largely  remain  in  the  milk,  and  a  dense  cream  contains  but  very  little  milk; 
secondly,  a  dense  cream  will  bring  a  much  better  price  since  it  makes  a  better  butter. 

In  the  majority  of  separators  the  cream  screw  is  located  in  the  cream  outlet,  and  in  the 
regulating  of  it,  particularly  for  a  dense  cream,  there  is  grave  danger  of  choking  back  and 
losing  a  considerable  quantity  of  the  cream. 

The  designers  of  the  Primrose  arranged  for  a  full  flow  of  cream  from  the  bowl.  If  a 
dense  cream  is  wanted  the  screw  is  turned  out  allowing  a  full  flow  of  skimmed  milk  to  pass 
out  of  its  respective  channel,  and  the  pure  cream,  as  it  is  separated  in  the  bowl,  to  pass  out 
of  its  respective  channel. 

This  construction  is  possible  only  in  a  bowl  like  the  Primrose,  in  which  the  interior 
device,  the  disks  and  tubular  milk  feeding  shaft  insure  a  thorough  skimming  and  provide 
channels  in  which  the  cream  and  the  skimmed  milk  may  travel  without  interference  from 
each  other  or  from  the  whole  milk  entering  the  bowl. 

The  principle  of  regulating  the  density  of  the  cream  by  placing  the  cream  screw  in  the 
skimmed  milk  outlet  is  practical  in  every  way.  If  a  separator  bowl  skims  as  it  should  it 
will  deliver  only  pure  cream  into  the  cream  center.  If  the  outlet  from  this  cream  center  is 
partly  choked,  it  stands  to  reason  that  a  portion  of  the  cream  will  be  unable  to  pass  out 
through  the  cream  channel  and  will,  therefore,  be  forced  back  and  intermingled  with  the 
skimmed  milk.  This  is  exactly  what  happens  when  the  cream  regulating  screw  is  placed 
in  the  cream  outlet. 

The  opposite  is  exactly  true  when  the  cream  regulating  screw  is  located  in  the  skimmed 
milk  outlet.  The  cream  as  it  is  separated  in  the  Primrose  bowl  is  as  dense  as  it  can  be 
secured,  because  only  the  cream  reaches  the  cream  center.  If  a  thinner  cream  is  desired,  by 
adjusting  the  screw  in  the  skimmed  milk  outlet  a  thin  edge  of  the  skimmed  milk  can  be 
forced  into  the  cream  center,  and  this  adjustment  will  secure  for  the  operator  a  less  dense 
cream.  From  the  Primrose  bowl  the  operator  is  assured  that  he  is  receiving  every  particle 
of  cream  that  was  contained  in  the  milk. 


13 


I njiiiM] II 


iiiiiiiiiiniTiir 


nil 

y  [J-L|i|ii|jii 

■■ 

r 

mm 

mim 
iiiiiiiiiiiii 

^ea 

i 

■ 

'fHTlmlnml 

liii  iiiiiiiiiiii 

p 


A  one-piece  tool  steel  spindle     The  spiral  is 

accurately  machined     The  hiinl  spur  is 

an  extension  of  the  spindle 


The  Primrose  bowl  i^  runipait  and  convenient 
to  handle 


Greatest  Weight  of  Bowl  Below  Center 

The  fact  that  the  greatest  weight  of  the  Primrose  bowl  is  below  its  center  malies  for  its 
complete  efficiency.  The  principle  of  the  Primrose  bowl  is  similar  to  a  small  cone-shaped 
dish  or  water  basin  inverted  and  whirled  on  the  end  of  a  stick  or  the  finger.  The  dish  or 
basin,  though  light,  will  retain  its  balance  very  well.  The  Primrose  bowl  is  seated  on  the 
spindle  in  exactly  such  a  position,  the  greatest  weight  coming  below  the  head  of  the  spindle. 
The  cone-shaped  top  and  the  straight  sides  accentuate  this  construction,  balancing  the 
bowl  perfectly  and  enabling  it  to  run  at  a  high  speed  with  a  smooth  vibrationless  motion. 

The  One-Piece  Bowl  Spindle 

There  is  every  advantage  in  having  a  separator  which  runs  its  bowl  with  a  one-piece 
spindle  separate  from  the  bowl.  This  construction  means  ease  in  handling  and  cleaning  the 
bowl.  It  eliminates  the  danger  of  jamming  the  spindle  points  and  bearings  and  thus 
throwing  the  bowl  out  of  balance. 

The  one-piece  si)indle  in  the  Primrose  is  made  of  tool  steel  carefully  machined.  It  is 
short  and  about  one  inch  in  diameter.  Its  large  diameter  permits  of  a  perfect  fit  in  the 
bowl  and  a  perfect  balancing  of  the  bowl.  The  round  spur  on  the  upper  end  is  a  part  of 
the  spindle  itself — not  seated  in  —  and  comes  in  contact  with  a  flange  in  the  bowl  as  the 
machine  is  started.  When  the  bowl  is  put  into  the  separator  it  comes  to  its  place  at  once. 
There  is  no  fitting  to  a  socket  in  the  Primrose  bowl,  and  there  is  no  sudden  drop  of  the  bowl. 

The  spiral  grooves  on  the  spindle  catch  oil  from  the  constant  spray  being  thrown  over 
the  spindle  and  carry  it  up  into  the  neck  bearing.     The  bearing  is  oiled  perfectly. 

14 


Illlllllllllllll 


iiiiiiiiiiiniiii 


UUJJ 


iiimiiiii 


iiiniiiiii' 


liiiiiMiiiiii— 


iiiiiiiiiiij|iiiijiiiiiiiiiii 


IlillllillnlTmliiMiiniii 


i 


The  spiral  pinion  hearings 


All  bearings  are  cut  from  solid 
bars  of  phosphor  bronze,  (he 
best  wear resistingmetal known 
to  science 


The  lower  spindle  bearing. 
It  contains  a  steel  point,  on 
which  the  steel  point  In  the 
bowl  spindle  revolves  / 


The  upper  spindle  bearing 
keeps  the  bowl  properly  bal- 
anced. It  is  compact,  and 
does  not  require  adjustment 


Phosphor  Bronze  Bearings  Used  Throughout 

Phosphor  bronze  bearhags  were  chosen  for  the  Primrose  cream  separators  because  they 
are  the  smoothest  and  densest  anti-friction  bearings  that  can  be  used.  Phosphor  bronze 
is  a  composition  of  copper,  tin,  and  phosphorus,  coml^ned  in  the  riglit  proportion  to  produce 
a  metal  that  is  remarlvably  clo.se  grained  and  smooth.  The  ln^arings  are  cut  from  solid 
bars  of  this  metal,  and  are  screwed  or  set  into  the  frame.  Thus  it  is  easy  to  remove  them  and 
replace  them  when  worn. 

The  advantage  of  phosphor  bronze  bearings  lies  in  the  fact  that  they  do  not  cut  or  wear 
the  expensive  shafts  and  spindles  that  move  in  them.  While  these  bearings  are  very  hard 
and  wear-resisting,  they  are  not  as  hard  as  the  steel  parts  that  move  in  them.  The  bear- 
ings sustain  the  burden  of  wear,  and  the  more  expensive  parts  of  the  separator  are  not  injured. 

Importance  of  Upper  Spindle  Bearing 

The  work  of  the  upper  spindle  bearing  is  to  hold  the  bowl  in  proper  balance.  The 
bearing  is  made  up  of  three  parts,  the  phosphor  bronze  wearing  part,  a  strong  steel  spring, 
and  a  washer  made  of  Bessemer  steel.  The  phosphor  bronze  wearing  part  of  the  bearing 
is  held  in  the  center  of  the  spring,  the  steel  washer  fitting  over  the  top  of  both.  The 
spring  is  so  constructed  that  the  motion  of  the  bowl  is  absorbed  by  it,  and  the  bowl  is  thus 
permitted  to  revolve  free  from  vibrations. 

The  upper  spindle  bearing  is  oiled  in  two  ways.  First,  from  the  oil  cup  which  is  used  to 
flush  out  the  bearing  when  the  separator  is  first  started,  and  from  the  splash  oiling  system. 


iPi 


15 


wA 

1 

^    = 

— LJ~= 

%-i 

=F^ 

O 

<-+-< 

—     — 

CD 

1 

You  Could  Hop 
earn  Separator 

^ 

\ 

A 

H  ci 

» 

rimrose  is  All 
or  Want  in 

— 1  [-^ 

^ 

^  ^ 

<v 

=Rt 

JZ 

=  z^ 

^ 
V 

_lfiil 

_ 

0.0)2      0 
IQ.0  Z  0. 

K  Ul  CD  <  in 


1 


fl, 


■7           llJ 

ERFLOW   O 
^TY     OIL     1 
T.  CLEAN  O 
L    CHAMBE 

UJ  _l  ^ 

zi,„ 

>-3o 

ER   Rl 
lAL     S 
S    TH 
LY 

ON    C 
E.      D 

NED  O 
S    IN 

HJ  U  _l  1- 

0.^55 

m  LJ  <  U 

OCK 

jir  10  in  11.J 

^OKQcn/ 

'  >- 1  111  o' 
C  <  1-  s 

STEEL 
H  BOWL 
IN  SPIN- 
ARING 

<  _i    a. 

on.  0< 

,„cni-u 

y  f-  >-  D 

ENED 
WHIG 
ONE 
N    BE 

0   uiy 

o  _    - 

a  z  (/I  iij 

PIRAL  G 
IL     FRO 
ILING    S 
PPERSP 

<  OliJ  z 

lu,>0 
5  0  lu  -1 

(n003 

1-0.11:0 

Q>  Z 

LJ  tc  < 

Q<h9 


cLin 

O 

rro 


o-zSz 

J<   "^ 

tlJ  ^  f)  UJ 

<0  inD 


<5:oE 
-a^-z 

nil    - 


,  Q  U  (fi  < 

:;Lim  D  n: 
>  >-     -1  < 

U  ^  _)  U  Qj 

ID-iU  <  in 


^di 

(U 

en 

O 

E  o 

.  1-H     •  ^^ 

»^  ti 

^  9. 

(L> 

o;  ti 

-£< 

C/^     4-> 

(U     p 

2  2 

c^  ^ 

c.ti 

H^ 

j_,     3     Bl 

bJD  ?^ 

C    O 

.1—1     H-H 

^■M^ 

•  ^H 

o  ?. 

c^ 

-^  h 

cTd     CJ 

i2  ^ 

aO 

CO 

o 

cu   ^ 

x: 

• 

-^ 

# 


The  Operating  Mechanism  of  the 
Primrose  Cream   Separator 

The  operating  mechanism  of  the  Primrose  is  as  simple  as  is  possitjie  to  construct  such 
parts  and  secure  motion.     It  is  as  adequate  as  it  is  simple. 

There  are  onl.y  four  parts  to  the  driving  mechanism,  two  gears,  the  spiral  jiinion  and  worm 
spindle.  More  parts  are  not  needed  and  would  only  cause  useless  friction  and  hard  running. 
It  is  always  the  most  difficult  task  to  construct  a  simple  and  efficient  mechanism.  Thus 
it  is  that  a  machine  is  usually  a  crude,  cumbersome  affair  of  many  parts  when  first  put  out. 
As  its  advantages  are  realized,  much  thought,  experimenting  and  testing  is  devoted  to  it 
until  in  time  many  parts  are  eliminated,  the  machine  is  simplified  and  at  the  same  time 
becomes  a  better  machine,  easier  to  take  care  of,  more  efficient  and  more  durable. 

Simplicity,  therefore,  is  the  work  of  evolution.  The  simple  operating  mechanism  of  a 
cream  separator  has  been  coming  for  many  years.  Each  year  saw  an  imorovement  over 
previous  years  until  the  operating  mechanism  of  the  Primrose  was  designed.  This  mechan- 
ism is  constructed  on  correct  mechanical  i)rinciples,  and  is  as  simple  as  these  principles  will 
warrant. 

That  friction  and  cutting  be  reduced  to  a  minimum,  two 
metals  of  the  same  kind  should  not  come  in  contact,  particularly 
when  there  are  gears  involved.  In  the  Primrose  this  essential 
feature  is  observed.  The  main  gear  is  made  of  semi-steel,  a  hard 
wearing  metal  but  softer  than  steel.  This  results  in  the  largest  gear  being  of  substantial 
construction  but  light  in  weiglit.  The  spiral  pinion  is  of  tool  steel.  The  spindle  drive 
gear,  upon  which  comes  the  greatest  wear  and  tension,  is  made  of  phosphor  bronze,  a 
hard,  dense  metal  —  the  best  wear  resisting  metal  known.  The  worm  spindle  is  also  of  tool 
steel.  Every  part  is  carefully  built  and  tested,  and  must  come  up  to  standard  before  be- 
ing allowed  to  go  into  the  machine. 

A  spiral  cut  spindle  gear  has  every  advantage  over  a  worm  gear  and  in  exact  proportion 
a  cream  separator  equipped  with  a  spiral  spindle  gear  has  every  advantage  over  a  separator 
equipped  with  a  worm  spindle  gear.     It  is  impossible  for  a  spiral  gear  to  get  out  of  mesh, 

unless  entirely  removed  from  the  spindle.  A  worm  gear  must 
at  all  times  be  adjusted  exactly  on  the  center  of  the  spindle  or 
it  does  not  mesh  properly,  causing  severe  cutting  and  binding 
and  a  consequent  hard  running  of   the   separator.     Moreover, 


A  Correct 
Mechanical  Principle 


Advantage  of  a  Spiral 
Cut  Spindle  Gear 


the  worm  gear  requires  constant  watching  and  adjusting. 

In  the  Primrose  this  disadvantage  is  overcome  in  two  ways.  The  gear  is  spiral  cut, 
which  insures  freedom  from  improper  meshing  and  cutting.  The  pinion  on  which  this  gear 
is  supported  is  itself  supported  by  the  phosj^hor  iDronze  bushings,  firmly  seated  in  the 
frame.  It  is  never  necessary  to  adjust  the  spindle  gear  in  the  Primrose.  It  cannot  get  out 
of  mesh.  It  is  put  in  the  proper  place  in  its  relation  to  the  spindle  and  kept  there.  The 
only  adjusting  feature  necessary  on  this  operating  mechanism,  as  can  readily  be  seen  from 
the  illustration,  is  the  raising  or  lowering  of  the  bowl  spindle.  The  simplicity  of  separator 
construction  is  certainly  exemplified  in  the  Primrose.  The  proper  speed  of  the  bowl  is 
secured  easily  and  without  undue  strain  on  any  part  of  the  operating  mechanism. 


ILf 

rii 


^m 


18 


Illllllllllllllll 


1^ 

lllll 


llllllll 


llllllllll 


iffliliiiiiiiiiiiiiiiiiiiiiiiiicaii 


iiiiiiiiniiiimiiiiiiiin 


Lp 

m 


The  operating  parts  of  the  Primrose  are  simple,  but  highly  efficient. 
Power  is  transmitted  directly  to  the  bowl. 


19 


lijIliiiliiMiiiiillMIMiBie 


m 


The  Splash  Oiling  System  in  the  Primrose 

Oils  All  Bearings  and  Gears  Perfectly 

The  secret  of  the  easy  running  of  the  Primrose  lies  largely  in  its  splendid  splash  oiling 
system.  There  is  not  a  bearing,  there  is  not  a  gear  in  the  entire  machine  that  is  not  sprayed 
constantly  by  oil  when  the  separator  is  in  motion.  A  separator  may  be  perfect  in  every 
other  respect,  but  lacking  adequate  oiling  facilities,  its  service  will  be  short  lived. 

A  feature  which  accentuates  the  splendid  splash  oiling  system  in  the  Primrose  cream 
separator  is  the  compact  housing  of  the  gears  in  one  chamber.  The  lower  part  of  this 
chamber  is  constructed  to  form  an  oil  receptacle.  The  spindle  gear  runs  through  the  oil 
and  sprays  the  oil  over  all  of  the  other  gears  and  the  bearings.  The  spray  of  oil  starts  with 
the  first  movement  of  the  gears  and  continues  constantly  until  the  separator  is  .stopped. 
In  the  Primrose  the  part  of  the  spindle  entering  the  upper  bearing  is  provided  with  spiral 
grooves  which  catch  the  oil  as  it  is  thrown  up  by  the  gears  and  keeps  this  bearing  running  in 
a  perfect  bath  of  oil  during  the  entire  time  the  machine  is  in  motion. 

A  new  supply  of  oil  can  be  furnished  at  each  run  by  either  filling  the  oil  cup  which  drains 
over  and  thoroughly  lubricates  and  washes  out  the  upper  spindle  bearing,  or  by  removing  the 
plate  on  the  back  side  of  the  frame  and  pouring  the  oil  directly  into  the  oil  chamber.  The 
old  oil  is  drained  out  by  means  of  the  drain  cock,  which  is  placed  at  the  lowest  point  in  the 
oil  chamber.  The  Primrose  splash  system  insures  the  gears  running  in  a  bath  of  oil  at 
all  times— there  is  no  possibility  of  careless  help  running  the  separator  and  injuring  it 
because  of  insufficient  lubrication.  The  splash  oil  system  reduces  the  wearing  and  cut- 
ting of  the  gears  to  a  minimum. 

A  special  feature  on  the  Primrose 
is  the  glass  in  the  oil  chamber.  This 
is  provided  in  order  that  the  operator 
may  determine  at  any  time  of  the  run 
just  the  quantity  of  oil  in  the  oil  cham- 
lier.  It  only  takes  a  glance  to  tell  him 
this  story.  On  other  separators,  to  be 
certain  that  there  is  a  sufficient  quan- 
tity of  oil,  it  is  necessary  to  pour  in  oil 
until  the  overflow  tube  starts  to  run. 
A  considerable  quantity  of  oil  is  thus 
wasted,  and  there  is  always  the  inclin- 
ation to  "guess  that  there  is  enough." 
In  the  Primrose  separator  the  glass  is 
so  placed  that  when  the  oil  half  covers 
the  glass  it  is  just  at  the  level  of  the 
overflow  tube.  There  is  no  waste  of 
the  oil,  and  no  guess  work  about  a 
sufficient  quantity  to  properly  lubri- 
cate the  machine. 


^iMt^l^fJi^  ir  iW^^; 


The  gauge  oil  glass  shows  the  operator  at  a  glanee  the  exact 
quantity  of  oil  in  the  oil  chamber 


fl 


P=l 


SJ=T 

20 


IIIIIIIIIHJ  III 

iniiiiiiMij 

isi 

1        1 

II  in  Ml 

IIIMIIINIll 

IP 

jcjl 


inniiiiiniiimiiiiiiiiiiij 
lllllllilllllimllllllllllin 


The  oil  chamber  and  the  gear  housing  chamber  are  one. 

The  spindle  gear  throws  a  fine  spray  of  oil  over  every  bearing  and  gear  in  the  separa- 
tor continuously  while  in  motion. 


IP 


21 


miiiiiiiiij  iiiiiiiiiiiiiii 

5i 

mTiiiiiiii  mi'iiniiiiiin 

■liiiiitiilliBil 


iiiiiiiiiiiiiicaiic: 


i 


The 

friction  chitch  in 

place  in 

the 

main 

drive 

gear. 

It 

grips 

whe 

1  the 

crank 

is  moved 

half 

an  inch. 

A  Reliable  Friction  Clutch  an  Essential  Feature 

It  is  clangfrou.s  to  attempt  to  stop  a  separator  bowl  revolving  at  full  speed.  It  is  also 
dangerous  to  have  the  handle  flying  around  after  the  operator  has  released  it.  Therefore, 
it  is  very  essential  to  have  a  reliable  friction  clutch,  one  that  can  be  depended  upon  to 
work  at  all  times. 

The  friction  clutch  in  the  Primrose  cream  separator  is  one  that  has  never  failed  to  work. 
It  is  constructed  on  the  principle  of  a  clutch  in  a  traction  engine.  The  clutch  consists  of 
two  steel  pawls,  a  hardened  steel  split  ring,  and  a  clutch  hub.  The  steel  pawls  and  the 
hardened  steel  split  ring  are  located  in  the  main  drive  gear.  The  clutch  hub  is  keyed  to  the 
drive  shaft.  The  two  pawls  fit  into  the  openings  in  the  split  ring  and  into  the  sockets  on 
the  clutch  hub.  When  power  is  applied  to  the  drive  shaft,  the  pawls  move  against  the 
ends  of  the  split  ring,  causing  it  to  expand  and  clutch  the  rim  of  the  drive  gear  within 
which  it  is  seated.  When  the  power  is  removed  from  the  shaft  the  pawls  become  idle, 
allowing  the  split-  ring  to  come  together,  releasing  its  clutch  on  the  drive  gear. 

The  great  advantage  of  the  Primrose  clutch  is  that  it  acts  instantly.  The  instant  power 
is  applied  the  clutch  responds  effectively.  Also  the  moment  that  the  power  is  stopped  the 
clutch  releases.     There  is  no  flying  around  of  the  handle  when  the  operator  releases  it. 

Attempting  to  stop  the  bowl  is  not  only  dangerous  but  works  injury  to  the  bowl  and  its 
skimming  efficiency.  Applying  a  brake  of  any  kind  wears  the  bowl  and  tends  to  throw  it 
out  of  balance.  A  bowl  should  be  allowed  to  run  down.  The  friction  clutch  on  the  Prim- 
rose makes  this  possible  without  any  inconvenience  or  possible  injury  to  the  operator. 

The  Primrose  friction  clutch  is  simple,  strong  and  efficient.  It  always  works.  There 
is  nothing  about  it  to  get  out  of  order.  Ask  the  dealer  to  show  you  this  clutch.  Note 
that  it  is  not  a  ratchet,  nor  does  it  contain  springs.  Take  hold  of  the  handle  and  notice 
how  quickly  the  clutch  acts.  Without  exception  it  is  the  strongest  and  most  reliable  clutch 
used  on  a  separator. 


M^ 


22 


JJJJ 


iiiiMU 


lllllllliMlNIll 


P 


i 


The  Supply  Can 


Tbe  supply  can  is  pressed  from  u  Hal  piece  of  sheet  steel     The 

faucet  is  entirely  in  tbe  can,  and  does  not  interfere  in 

setting  tbe  can  on  a  flat  surface 


The  sujjply  can  of  the  Primrose  is 
stamped  out  of  a  single  piece  of  metal 
and  has  no  seams  or  crevices  in  which 
dirt  or  milk  can  collect.  The  top  and 
bottom  edges  are  strongly  reinforced  to 
prevent  their  becoming  damaged. 
It  is  an  anti-splash  supply  can.  Milk 
will  not  readily  splash  out  when  the 
can  is  being  filled. 

The  faucet  is  in  the  supply  can. 
The  lower  end  of  the  faucet  does  not 
extend  below  the  bottom,  and  hence 
the  supply  can  may  be  set  on  the  table 
or  any  flat  surface  without  the  faucet 
being  pushed  out  of  place.  This  en- 
ables one  to  use  the  supply  can  for 
washing  parts  of  the  bowl,  or  it  can  be  set  any  place  with  milk  in  it.  The  can  drains  to 
the  faucet.     The  flow  of  milk  to  the  bowl  is  full  until  every  drop  is  gone. 

The  Covers  and  Milk  Regulating  Float 

The  covers  are  deep,  with  the  spouts  wide  throughout  their  entire  length.  This  gives 
the  milk  and  cream  plenty  of  room  to  recover  quickly  from  the  force  of  the  bowl  speed 
permitting  the  milk  and  cream  to  flow  out  with  very  little  foaming. 

These  covers  are  free  from  corners  or  crevices  in  which  milk  can  collect.  This  insures 
perfect  cleaning  of  the  covers  and  a  product  free  from  contamination  from  sour  milk 
within  the  covers.     The  ends  of  the  spouts  are  turned  down  in  such  a  maimer  that  the 

cream  and  milk  can  be  de- 
livered into  cans  which  have 
very  small  openings  without 
any  of  the  milk  or  cream  being 
spilled  on  the  floor. 

The  automatic  regulating 
milk  float  is  located  in  the  top  of 
the  covers  and  just  below  the 
faucet  of  the  supply  can.  It 
completely  eliminates  the 
danger  of  milk  being  delivered 
to  the  bowl  too  fast.  It  is 
alike  on  both  sides.  It  is 
impossible  for  the  operator  to 
put   this  float  in  wrong,  and 

Large  covers  and  spouts  provide  abundance  of  room  for  the  cream  and  milk  111 

to  spend  tbeir  force  after  leaving  tbe  bowl.    Foaming  is  practically  eliminated    overflow  the  bowl. 


W 


23 


Illllllllllll  III  lllllllllllll 

|'!a|     1 

lliiiiliiiiilltlll 


mjM 


^ 

Mil 


Miliiiiiiiiiin 


m 


A  large  opening  in  (lie  hack  of  the  frame  makes  the  gears 
and  oil  chamber  easily  accessible 

The  Primrose  Frame 

The  frame  of  the  Primrose  cream  separator  is  cast  from  carefully  selected  and  tested 
iron.  The  frame  provides  the  best  possible  support  for  the  working  parts,  and  protects 
them  from  dirt  and  grit.  A  removable  cover  is  provided  on  the  back  side  of  the  frame 
through  which  the  oil  bath  chamber  is  reached  and  through  which  kerosene  or  gasoline 
may  be  poured  for  the  cleaning  of  the  gears.  It  is  never  necessary  to  remove  the  gears 
when  they  are  to  be  cleaned. 

The  frame  is  in  two  parts,  the  gear  and  bowl  chamber  part,  and  the  stool.  Should  an 
accident  befall  either  part,  it  would  not  necessitate  the  purchase  of  an  entirely  new  frame, 
but  only  of  the  part  damaged.  This  is  an  advantage  which  any  cream  separator  user 
will  appreciate. 

The  gear  and  bowl  chambers  houses  these  parts  perfectly,  and  particularly  holds  the 
liowl  in  such  a  position  that  it  is  strongly  braced  from  every  direction.  This  construction 
keeps  the  bowl  in  balance,  since  the  resisting  power  from  each  direction  is  the  same,  and 
prevents  the  bowl  from  moving  out  of  its  place  as  a  rapidly  revolving  object  like  a  separa- 
tor bowl  has  a  tendency  to  do. 

The  stool  is  of  a  sanitary  type,  which  permits  of  the  cleaning  of  the  floor  around  and 
under  it.  Also  in  the  stool  is  a  catch  basin  for  the  oil  from  the  overflow  tube  and  the 
drainage  cock.  By  a  little  care  in  emptying  this  catch  basin  the  oil  is  prevented  from 
getting  on  the  floor. 

@i=a 


24 


IliJiliilliMiiiliWi 


IIIIMIIIIMIMIIIIII 


NNNilllllTTilllllllllllll 


Push  the  brusb  right  up  through  the  center  of  the 

disks.  The  bristles  work  in  between  the  disks, 

taking  out  ail  the  milk  particles 


If  it  is  desired  to  wash  the  disks  separately,  slip  each  one 
over  on  the  handle  of  the  bolder,  as  they  are  washed. 
The  disks  are  thus  kept  In  the  proper  rotation  for 
fitting  back  on  the  milk  feeding  shaft 


Wash  the  Bowl  Parts  and  Tinware  in  the 

Supply  Can 

Tlie  Primrose  is  a  Perfectly  Sanitary  Cream  Separator 

There  is  no  part  of  the  Primrose  which  cannot  be  thoroughly  cleaned  either  inside  or 
out.  The  frame  is  carefully  painted.  It  can  be  wiped  down  in  a  moment  of  time  with  a 
damp  cloth,  and  will  then  always  be  in  a  perfectly  sanitary  condition.  The  washing  and 
thorough  cleaning  of  the  Primrose  cream  separator  is  the  work  of  only  a  few  minutes.  No 
brush,  pan,  or  other  receptacle  aside  from  those  furnished  regularly  with  the  separator,  is 
needed  to  wash  it.  When  through  separating,  set  the  supply  can  on  a  jar  or  stool  and 
wash  the  bowl  parts  and  tinware  in  it. 

The  above  illustrations  show  how  easy  it  is  to  wash  the  disks.  They  are  removed 
from  the  tubular  milk  feeding  shaft  onto  the  disk  holder.  In  this  way  the  disks 
are  kept  in  their  respective  order.  They  are  washed  as  one  piece.  The  large  brush  supplied 
with  the  separator  is  inserted  up  through  the  disks,  the  bristles  work  their  way  in  between 
the  disks  at  the  top,  removing  all  milk  particles.  Now  dash  the  disks  into  scalding  water, 
and  hang  them  on  the  frame  of  the  separator  by  means  of  the  holder.  In  a  moment's 
time  they  will  be  thoroughly  dry  and  perfectly  clean. 

If  it  is  desired  to  separate  the  disks  and  brush  each  one  individually,  it  is  a  simple 
matter  with  the  Primrose  disks.  The  disk  holder  is  made  especially  for  such  work.  Simply 
wash  each  disk,  and  put  it  over  on  the  handle  of  the  holder  as  shown  in  the  illustration. 
Thus  each  is  washed  separately  without  removing  them  from  the  holder,  and  therefore  are 
in  their  regular  order,  ready  to  be  put  back  as  one  piece  onto  the  tubular  milk  feeding 
shaft. 

The  Primrose  is  complete  in  and  of  itself,  thoroughly  sanitary,  and  easy  to  keep  in 
that  condition  three-hmidred  and  sixty-five  days  in  a  year.  Dirt  cannot  gather  in  or  around 
it.  There  is  no  place  for  it  to  gather.  This  separator  can  be  kept  and  operated  in  the 
daintiest  kitchen  without  creating  dirt. 


25 


W 


Illlllllllll 

nil 

nniiiiiiiii 

lall        1 

iiii 

IIIMIIIIIIII 

jililiiiiiiMiMf 


iiyiiiiiHiiinj 


mil 

m 

IIMI 


IIIIINiIIIIIiimTIIIIIIIIIH 


Lp 

m 


The  Primrose  can  be  operated  at  low  cost  with  a  small  engine     The  engine  saves  lime  and  labiir,  and  keeps  the 
separator  operating  rontinuoiisly  at  its  full  capacity 

Power  Operation  Without  Bowl  Vibration 

The  "Impossible"  Attained 

The  dairy  farmer  is  awake  to  tlie  fact  that  the  gasoline  engine  is  the  cheapest  form  of 
power  practical  to  the  farm.  By  moans  of  a  power  equii)inent  this  economical  power  has 
been  successfully  adapted  to  the  Primrose  cream  separator.  The  engine  is  belted  directly 
to  the  separator  through  the  medium  of  a  friction  clutch  pulley  an  idler  pulley  attachment 
and  the  reducing  gear  on  the  engine. 

The  friction  pulley  allows  tlie  separator  to  be  startetl  at  a  low  speed  and  gradually 
increased  to  full  speed,  while  the  engine,  of  course,  is  making  full  speed  from  the  start.  The 
idler  pulley  which  runs  on  the  drive  side  of  the  belt,  alisorbs  the  shocks  of  the  engine 
explosions,  permitting  the  separator  to  run  free  from  viljrations.  The  reducing  gear  on 
the  engine  permits  of  the  proper  speed  for  the  separator. 

In  this  manner  the  gro^atest  difficulty  to  the  successful  adapting  of  the  gasoline  engine 
to  the  cream  separator  has  been  overcome.  The  shocks  of  the  explosions  of  the  engine,  as 
well  as  the  usual  vibration  resulting  from  the  natural  speed  of  the  engine  reaching  the 
separator,  have  prevented  a  successful  adaptation  up  to  a  recent  period.  These  vibrations, 
in  reaching  the  separator,  affect  the  balance  of  the  bowl,  causing  it  to  run  roughly,  resulting 
in  poor  skimming  and  a  considerable  loss  of  butter  fat.  In  adtlition,  the  bearings  soon 
become  rough  and  the  bowl  will  become  unbalanced  and  practically  useless.  In  the  outfit 
shown  the  vibration  feature  is  practically  eliminated,  at  least  to  such  an  extent  that  the  bowl 
is  no  more  affected  by  vilirations  than  if  the  separator  was  being  operated  by  hand  power. 


26 


1 


liiiiiiiiiiiiii— ■ 


jiiiiMiinii 

iiiiiiniiiiiiiii 

\ 

i'M 

1 

1*1111111111111' 

L|p 

m 


The  engine  shown  is  a  one-horse  power 
hopper-cooled  engine.  It  will  run  a  cream 
separator  better  than  a  dairyman  can,  for  it 
will  maintain  a  uniform  speed  from  the  begin- 
ning to  the  end  of  the  run.  It  will  do  the 
skimming  at  the  cost  of  a  few  cents,  while 
the  dairyman's  time  is  worth  dollars  and 
many  of  them.  When  the  skimming  is 
done,  the  engine  can  be  attached  to  a  can  or 
bottle  washing  machine  and  run  them  more 
economically  than  any  other  form  of  power 
it  is  possilile  to  obtain.  There  are  so  many 
uses  to  which  a  small  engine  of  this  kind  can 
be  adapted,  that  it  is  almost  impossible  to 
enumerate  them.  The  outfit  is  practical  in 
every  sense  of  the  word,  and  is  a  sure  profit 
builder  to  the  dairyman. 

Description  of  the 
Power  Equipment 

Aside  from  the  improvements  in  the  skim- 
ming facilities  of  the  Primrose  cream  sepa- 
rator, no  improvement  means  more  to  the 
dairy  farmer  than  the  power  equipment  on 
this  separator.  It  consists  of  a  friction  clutch 
pulley  and  two  small  belt  pulleys  attached 
to  the  frame  of  the  separator,  as  shown  in 
the  illustration.  The  lower  of  two  small 
belt  pullies  is  stationary,  while  the  upper 
one  is  attached  to  a  coil  spring  which  allows  the  pulley  to  move  back  and  forth  with 
the  pulse  of  the  engine.  This  upper  pulley  is  known  as  the  "idler  pulley"  and  runs 
on  the  drive  side  of  the  belt.  The  shocks  of  the  explosions  and  other  vibrations  from 
the  engine  travel  on  the  drive  side  of  the  belt,  but  arc  al>sorbcd  before  reaching  the  separator 
by  the  idler  pulley,  or  rather  the  coil  spring,  the  idler  pulley  being  the  medium  by  which 
tlie  vibrations  reach  the  spring. 

The  reducing  gear  shown  on  the  inside  of  the  left  hand  flywheel  of  the  engine  is  the 
pulley  from  which  the  separator  is  driven.  It  is  speeded  to  run  a  separator  at  the  required 
speed  as  well  as  to  operate  other  machines  of  hand  power,  such  as  churns,  can  and  bottle 
washers,  washing  machines,  or  any  number  of  small  machines. 

The  engine  is  portal)le  and  can  be  easily  moved  for  operating  a  machine  in  another 
Ijuilding.  It  takes  but  a  moment  to  attach  it  to  the  separator.  The  dairyman  can  go 
about  his  other  work  while  the  skimming  of  the  milk  is  taken  care  of  l)y  the  engine. 

The  reducing  gear  and  the  idler  pulley  attachment  are  sold  as  extras. 


27 


Tlie  frktion  dutch  pullry  and  the  idltr  puUo  attach- 

meut — makes  possible  sueoessful  direct  belting 

of  the  Priraruse  (o  an  engine 


gjlili—IM 


iiiiiiiiiiij|ini|iiiiiiiiiii 


TTTTTTiTTTllmiTmTTTmT 


P 


0^ 


c 


m 


xW 


The  Primrose  cream  separator  is  a  boom  to  the  women  who  have  the  dairy 

room  to  talic  care  of     It  operates  easily,  and  requires  but  little 

work  and  time  to  keep  it  clean 

The  Primrose  is  an  Easy  Separator  to  Operate 

The  durability  and  efficiency  of  the  Primrose  has  not  been  lessened  to  make  the  separator 
easy  running.  On  the  other  hand,  these  essential  features  have  l,cen  increased  by  the  use 
of  phosphor  bronze  bushings,  and  at  the  same  time  the  easy  running  feature  of  the  separator 
has  been  realized. 

You  can  verify  our  statement  by  going  to  the  I  H  C  dealer  in  your  town  and  have  him 
demonstrate  the  Primrose.  Run  it  yourself,  take  it  apart  and  examine  the  inside.  Re- 
member the  separator  your  dealer  has  is  a  stock  machine.  Every  machine  turned  out  is 
no  better  or  no  poorer  than  the  one  the  dealer  shows  you.  They  all  must  measure  up  to  a 
standard  before  leaving  the  factory. 


L 


V. 


28 


liiiiiiiiinjim  I iiiiii 


rTTTTTTTTTT 


ifjiiiiif 


mill 


|iiiiiiiiiiiiiiiii 


f 


lIlllillllnliTnillllilllllf 


Lp 


Cheap  Pasture  Furthers 
Spring  Freshening 


Fall  Freshening  Versus  Spring  Freshening 

There  has  been  much  discussion  upon  the  relative  merits  of  winter  and  summer  dairying. 
Each  system  has  its  favoralile  points.  Local  conditions  will  determine  which  system  is  the 
most  profitable  for  the  individual  dairyman.  Four  factors  must  be  considered:  Milk 
production  per  cow,  the  system  of  cropping,  welfare  of  the  calf,  and  the  market. 

Winter  dairying  presupposes  fall  freshening.  Cows  entering  upon  their  lactation  period 
at  this  season  of  the  year  keep  up  a  comparatively  good  flow  of  milk  through  the  winter 
with  a  pronounced  shrinkage  in  production  about  the  time  they  are  turned  out  to  pasture. 
This  fresh  succulent  ration,  together  with  the  comfort  of  the  mild  temperature  of  spring  and 
early  summer,  and  the  freedom  in  the  open  air,  stimulates  the  milk  flow,  and  tends  to 
increase,  or  at  least  maintain,  the  yield  for  some  time.  Then  when  the  most  trying  period 
of  the  year  to  produce  milk  arrives — hot  weather,  short  pasture,  and  fly  time — the  cows 
are  ready  to  go  dry. 

When  an  abundance  of  cheap  pasture  is  available,  and  the 
tillage  area  is  comparatively  small,  spring  freshening  of  cows  has 
its  advantages,  because  as  most  of  the  feed  is  produced  by  past- 
ure the  cows  take  advantage  of  it  whan  it  is  in  the  best  condition, 
and  when  they  need  the  most  liberal  supply  of  feed. 

In  this  same  class  are  those  farms  where  the  area  tilled  is  small,  and  where  for  various 
reasons  a  considerable  amount  of  roughage,  of  unsalable  quality,  is  to  be  disposed  of,  and 
can  be  utilized  for  feed. 

Aside  from  the  milk  and  the  feed,  the  calf  demands  its  share  of  consideration,  for  upon 
the  proper  raising  of  the  heifer  calves  from  the  best  cows  depends  the  success  of  the  future 
dairy  herd.  Here  again,  winter  dairying  wins  a  point,  as  calves  dropped  in  the  fall  usually 
do  much  better  than  spring  calves,  because  they  are  given  more  attention  when  kept  in 
the  barn  until  pasture  season,  at  which  time  they  will  be  six  or  eight  months  old.  At  this 
age  their  digestive  systems  are  sufficiently  developed  to  enable  them  to  thrive  on  pasture, 
and  they  are  also  better  able  to  withstand  attacks  of  flies  during  midsunnner. 

On  the  other  hand,  spring  calves  are  usually  turned  to  past- 
ure before  they  are  old  enough  to  derive  much  nourishment  from 
the  grass.     Flies  are  very  troublesome  to  young  calves,  and  are 
almost  sure  to  stop  their  growth  for  sometime.    A  calf  once  stunt- 
ed always  shows  the  effect,  no  matter  how  good  the  subsequent  feed  and  care  may  be. 

The  fourth  factor  in  either  system  of  dairying  is  the  market.  The  average  price  of 
milk  for  the  last  five  years  has  been  40  per  cent  higher  during  the  six  winter  months  than 
during  the  six  summer  months  in  Northern  Illinois  and  Southern  Wisconsin,  and  the 
average  price  of  butter  has  been  16  per  cent  higher. 

On  the  whole,  winter  dairying  is  the  more  profitable,  as  it  points  strongly  toward 
economy  of  labor  by  a  more  uniform  distribution  of  employment  throughout  the  year; 
places  the  largest  production  of  the  year  on  the  market  at  a  time  when  prices  are  the  best ; 
enables  a  skillful  manager  to  raise  and  feed  his  cows  so  as  to  get  the  largest  possible  returns 
from  the  milk,  and  at  the  same  time  lets  him  raise  calves  to  the  best  advantage. 

—Adapted  from  "Country  Gentleman." 


29 


Fall  Calves  Do  Better 


iiBiiiiicai 


Lpl 
111 


The  Necessity  of  Keeping  Records  of  Dairy  Cows 

By  Prof.  H.  H.  Kildee 

"Know  Your  Cows"  is  a  stepping  stone  to  success  in  the  dairy  business.  Yet  there 
are  comparatively  few  farmers  who  realize  the  true  significance  of  this  statement  or  its  proper 
application  to  conditions  upon  their  own  farms.  It  is  a  conservative  statement  to  say 
that  practically  one-thiril  of  the  cows  now  milked  in  the  United  States  are  kept  at  a  loss. 
When  one  considers  the  high  cost  of  feed  and  labor  they  realize  that  it  is  not  good  business 
policy  to  care  for,  feed  and  milk  a  cow  for  eight  or  ten  months  and  then  find  that  she  is  being 
paid  for  the  privilege  of  her  company.  We  know  that  there  is  a  certain  co-relation  between 
the  conformation  of  a  cow  and  her  productive  ability  so  far  as  quality  of  milk  is  concerned 
but  this  cannot  be  measured  definitely  by  external  characteristics  and  there  is  no  external 
characteristic  which  indicates  the  richness  of  the  milk  or  the  per  cent  of  butter  fat  contained. 
It  has  been  truly  said  that  the  inside  of  a  cow  is  the  darkest  place  on  earth  and  that  there- 
fore outward  appearances  are  very  deceitful.  The  only  accurate 
method  of  determining  the  relative  merits  of  the  cows  in  a  herd 
and  thus  make  it  possible  to  weed  out  the  cows  that  do  not  return 
a  profit,  is  to  make  use  of  the  milk  scale,  the  Babcock  fat  test 


Babcock  Test  Only 
Accurate  Method 


and  the  feed  record  throughout  the  lactation  period. 

The  care,  feed  and  management  of  a  dairy  cow  has  much  to  do  with  her  production; 
however,  there  is  great  variation  between  individuals  kept  under  the  same  conditions. 
Last  year  the  best  cow  in  our  herd  produced  20,81(j.2  lbs.  of  milk,  732.94  lbs.  of  butter  fat 
and  returned  a  net  profit  of  $160.36  from  sale  of  butter  fat  at  creamery  price,  while  the 
poorest  cow  kept  in  the  same  barn  and  fed  the  same  feeds,  although  in  smaller  amounts, 
because  of  less  capacity,  produced  but  2,931.2  lbs.  of  milk,  123.1  lbs.  of  butter  fat  and  a 
profit  of  but  14.96. 

As  evidence  of  the  great  variation  which  exists  in  the  cows  kept  under  farm  conditions, 
I  wish  to  call  the  reader's  attention  to  graphic  illustrations  taken  from  Extension  Bulletin 
No.  13  of  the  Iowa  State  College.  This  bulletin  gives  the  report  of  the  co-operative  cow 
testing  associations  in  Iowa  for  years  1910-12  inclusive. 

Net  Profit 

Most  Profitable  Cow $12.5.00 

Least  Profitalile  Cow Loss       25.92 

Butter  fat 

Most  Profitable  Cow 550.8  Lbs. 

Least  Profitable  Cow 75.1  Lbs. 

Cost  of  Feed 

Most  Profitable  Cow $47.46 

Least  Profitable  Cow 47.10 

The  above  charts  show  that  the  difference  in  net  profits  for  one  year  between  the  most 
profitable  and  least  profitable  of  the  2,950  cows  was  $150.92;  in  butter  fat  produced  the 
difference  was  475  lbs.  and  in  cost  of  feed  but  36  cents. 

The  following  recortls  made  by  the  herd  of  Peder  Pedersen  &  Son  in  the  Benson 
Cow  Testing  association  in  three  consecutive  years  is  especially  interesting  and  valuable 


1 


i§I===L 


:i() 


jigiiiiiiiiiiiroiiiiiiiiiM^ 


^p 


Lpjl 


How  One  Iowa  Herd 
Improved 


Average  Milk 
per  Cow 


in  this  connection,  as  it  shows  what  can  be  accomplished  on 
the  farm  by  keeping  records,  weeding  out  the  poor  cows  and 
by  proper  feeding  and  management. 

Average    Butter 
Fat  per  Cow 


1911 


1912 


1913 


Net  Income 
per  Cow 
Over  Cost 
of  Feed 
$22.12 
54.22 
53.96 
106.30 
75.00 
144.00 


5665  pounds 207.7 

Largest  Net  Income  Cow  in  Herd 

7060  pounds 251.9 

Largest  Net  Income  Cow  in  Herd 

9697.47  pounds 341.98 

Two  Largest  Net  Income  Cows,  each     ...... 

The  increase  in  production  ami  in  the  net  returns  for  butter  fat,  after  deducting  the 
cost  of  feed  in  this  herd  in  the  course  of  three  years  is  remarkable  and  was  brought  about  by 
use  of  a  pure  bred  sire,  weeding  out  the  inferior  cows  and  giving  the  remaining  ones  better 
care  and  feed.  This  herd  was  made  up  of  grades  and  a  few  pure  bred  Holsteins  and  the 
number  of  cows  remained  about  the  same  during  the  three  years  reported. 

At  the  end  of  the  first  year  it  was  found  that  40  per  cent  of  the  cows  were  unprofitable. 
They  were  sent  to  the  Ijutcher  and  their  places  in  the  herd  taken  by  two  year  old  heifers 
sired  by  a  pure  bred  sire  and  out  of  common  cows.  The  records  at  the  end  of  the  second 
year  showed  over  24  per  cent  increase  in  the  cjuantity  of  milk  and  26  per  cent  increase  in 
amount  of  butter  fat  per  cow.  At  the  end  of  the  second  year  30  ])er  cent  of  the  cows  were 
"weeded  out"  and  their  places  taken  by  two  year  old  grade  heifers  and  one  pure  bred  cow 
and  one  pure  bred  two  year  old  heifer.  The  end  of  the  third  year's  work  showed  that  the 
average  milk  production  had  been  increased  over  71  per  cent,  the  butter  fat  60  per  cent 
and  the  average  net  profit  per  cow  increased  from  $22.12  to  $75.00  or  239  per  cent. 

,        Dairy  farmers  desiring  information  relative  to  the  organiza- 

Information  from       j  tion  of  these  co-operative  testing  associations  should  write  to  their 
gricu    ura     o  ege       g^^^g  Agricultural  College  for  bulletins  and  special   directions 
— 1  pertaining  to  their  organization.     The'  benefits  of  one  of  these 


Bulletins 


organizations  are  many  and  there  is  nothing  that  will  do  more  to  develop  a  dairy  community. 

There  are  many  benefits  to  be  derived  from  testing  the  dairy  herd.  In  fact  these 
benefits  are  so  far  reaching  that  a  dairy  farmer  must  either  keep  records  or  else  never 
expect  to  attain  the  greatest  success  in  his  work. 

A  few  of  the  many  benefits  may  be  mentioned  as  follows: 

1.  It  puts  the  work  on  a  business  basis  and  arouses  the  farmer's  interest  in  his  cows 
and  results  in  better  care,  feed  and  management. 

2.  It  gives  a  basis  for  improvement  as  illustrated  in  the  case  of  the  Pedersen  herd. 
By  replacing  the  inferior  animals  with  heifers,  by  a  good  pure  bred  sire  and  by  employing 
better  methods  of  feeding  and  management,  the  average  production  of  the  herd  may 
soon  be  brought  up  to  350  lbs.  of  butter  fat  per  cow  and  the  profit  per  cow  very  materially 
increased. 

3.  It  mcreases  the  selling  price  of  all  animals  in  the  herd  and  all  animals  related  to  them. 


If 


i 


iPi 


31 


-J  i^ViViVi^ViViViVi'iViViVi'iViVriVi'nVi'iVri^'iVi'ri  11 1 11 1 1 1 11  11 !  11 1  n  II 1 1  III  n 


uJJJJJJJJJJJJJ,^^^^|J,^|,^^^^^|,^^|,^^Vl^^^^|,^^^||^^^^^^^^^^^^^^^^^^^^^||^^^^^^^^^^^^^^^^^^^^^||^^Vl^^^|^VTV^ 


RAKES 
MOWERS  TEDDERS 


SIDE     DELIVERY 
RAKES 


SWEEP     RAKES, 


3INDERS*RCAPeRS 

PUSH  MACHINES  Ki,  1^ vjAU A', V A'l^^ii v,lAl|^u,MJ,|,^|, |,lA^^^^^u, vJJ,^|,|JJ,^VAV, vjiiii,'.'.'.'.'.'.'.'.'.','/]^     stackers 


^/-s*.--^ 


DISK      HARROWS 


""-      PEC  TOOTH  HARROWS 


SPRING 
TOOTH 
HARROWS 


CORN    PLANTERS 


see.dc:rs 


LIME.  C-  FERTILIZER  SOWERS 


BRANCH  HOUSES 

INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 


ABERDEEN.  S   D, 
ALBANY.  N    y 
ATLANTA.  GA 
AUBURN.  N    Y 
AURORA.  ILL 
BALTIMORE,  MD 
BIRMINGHAM,  ALA 
BISMARCK    N    D 
BOSTON.  MASS 
BUFFALO    N    Y 
CEDAR  FALLS    lA 
CHARLOTTE,  N    C 
CINCINNATI    OHIO 
CLEVELAND,  OHIO 
COLUMBIA,  S    C 
COLUMBUS,  OHIO 
CONCORDIA,  KAN 
COUNCIL  BLUFFS    lA 
CRAWFORD.  NEB 
DAVENPORT   lA 
DENVER.  COLO 
DES   MOINES.  lA 
DETROIT,  MICH 
DUBUQUE.  lA. 
EAST   ST    LOUIS.  ILL 
EAU  CLAIRE.  WIS. 
ELMIRA,  N    Y. 
EVANSVILLE.  IND 
FARGO.  N.  D 


FT    DODGE    lA 
FT.  WAYNE,  IND 
GRAND    FORKS.  N    D. 
GRAND    RAPIDS.  MICH 
GREEN    BAY    WIS 
HARRISBURG    PA 
HELENA,  MONT 
HUTCHINSON,  KAN 
INDIANAPOLIS.  IND 
JACKSON.  MICH 
JACKSONVILLE.  FLA 
KANKAKEE.  ILL 
KANSAS  CITY    MO 
KNOXVILLE.  TENN 
LANSING,  MICH 
LINCOLN,  NEB 
LITTLE    ROCK,  ARK 
MADISON    WIS 
MANKATO,  MINN 
MASON    CITY    lA 
MEMPHIS    TENN 
MILWAUKEE,  WIS 
MINNEAPOLIS,  MINN 
MINOT    N    D 
NASHVILLE    TENN 
NEW  ALBANY    IND 
NEW  ORLEANS,  LA 
OGDENSBURG    N    Y 
OKLAHOMA  CITY  OKLA 
OMAHA.  NEB 


PARKERSBURG.  W    VA 
PARSONS,  KAN 
PEORIA,  ILL 
PHILADELPHIA,  PA 
PITTSBURGH,  PA 
PORTLAND,  ORE 
QUINCY.  ILL 
RICHMOND.  IND 
RICHMOND    VA 
ROCKFORD.  ILL 
ST    CLOUDf  MINN 
ST    JOSEPH.  MO 
ST    LOUIS,  MO 
SAGINAW.  MICH 
SALINA.  KAN 
SALT   LAKE   CITY    UTAH 
SAN    FRANCISCO.  CAL 
SIOUX   CITY    lA 
SIOUX   FALLS.  S    D 
SOUTH    BEND    IND 
SPOKANE.  WASH 
SPRINGFIELD    ILU 
SPRINGFIELD,  MO 
TERRE    HAUTE,  IND 
TOLEDO    OHIO 
TOPEKA.  KAN. 
WATERTOWN,  S    D 
WICHITA    KAN 
WINONA.  MINN 


THRESHERS 


OIL    TRACTORS 


:■ 

-■ 

:■ 

a 


OIL   &-GAS  CNGINES 
MANURE    SPREADERS 


For  catalogues  or  special  information  see  1  H  C  dealer  or 
write  nearest  branch  house 


.'.'i'i^^^^'.'.'.'.'.'.'.'.w,u,|,|,M,^|,'lV||.||Ul',|.^|,^|,^^^',^^^^u,Vl^'l^'.^^^v.^^^^M,^|,^^^^|,^^■ 


STALK  CUTTERS 


CORN    SHREDDERS  CORN  PICKERS 


m^\\\\w^\\w^m\\\\\\\\\w^^^^^^^^^^^^ 


!r 


Sold  by 
INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 

(  Inc'iiixirateil ) 

CHICAGO  USA 


For  further  information  write  International  Harvester  Company  of  America 
Chicago,  III.,  or  write  our  nearest  branch  house. 


ainiiHiuii»uiHiiiiiiHiii»iiiiiinMiiiniiMiHiii»iHii»iiHiiiiMiniMiniiiii[M»iiiiiiniuiiiiiNni»iMiii»itMiiiMiHniiiiiiiiiiiiHiii[iiiHiiiiiiMiiniuiinii[iiiuiMiniiiii»iiiiiiiii»ii» 


BRANCH       HOUSES 

INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 


HNCORPORATEOI 


niiii»iiiiiMtinMMiriinniiMiniiiiiiHniniiiniiMiriiiiiiiiniiiniiniiiiiiiiniiiiiiiiiiiniHiiiiiiiiiiiMiiiniMiiniirMiiiiiruiHiHiii[(inMMiiiiiiinirrirMtMiinniitiiiiinMnMiniiiiiiiiinnHniiii(i^ 


IllllilllllllllilllllllllillllllllllllllllllllllillllllWIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIlin^ 
aiinHiiiiiiniiM"H»iiiniuiMiHmiMiMiiiiiiiiiiiiuiiHiiiitinMniiiui»iiiiiiMiiiiiHniiniiiiiiiiiiiiiMniiiiiiiiiiiiiiiiiiiiiiiiiniiiiiHiiiiiiiiiiiiiHiHiiiHiiiiiiiiiiiiiiiiiiiiiH 


aberdeen.  s  o. 

albany.  n  y. 
Iatlanta.  GA 
'auburn.  N.  Y 

aurora,  ill. 

baltimore.  mo. 

birmingham.  ala. 

bismarck.  n.  o. 

boston.  mass 

buffalo.  n  y. 

CEDAR  FALLS.  lA. 
CHARLOTTE.  N.  C. 
CINCINNATI.  OHIO 
CLEVELAND.  OHIO 
COLUMBIA.  S   C 
COLUMBUS   OHIO 
CONCORDIA.  KAN 
COUNCIL  BLUFFS.  lA 
CRAWFORD.  NEB. 
DAVENPORT.  lA. 
DENVER.  COLO 
OES  MOINES.  lA. 


DETROIT.  MICH. 
DUBUOUE.  lA. 
EAST  ST.  LOUIS.  ILL. 
EAU  CLAIRE.  WIS. 
ELMIRA.  N.  Y 
EVANSVILLE.  IND. 
FARGO.  N    D. 
FT  DODGE.  lA. 
FT   WAYNE.  IND. 
GRAND   FORKS.  N.  D. 
GRAND  RAPIDS.  MICH 
GREEN  SAY    WIS. 
HARRISBURG.  PA 
HELENA.  MONT 
HUTCHINSON.  KAN 
INDIANAPOLIS.  IND. 
JACKSON.  MICH. 
JACKSONVILLE.  FLA. 
KANKAKEE.  ILL. 
KANSAS  CITY,  MO 
KNOXVILLE.  TENN. 
LANSi.N'C.  f,»!CH. 


LINCOLN,  NEB. 
LITTLE   ROCK.  ARK. 
MADISON.  WIS. 
MANKATO.  MINN. 
MASON   CITY.  lA. 
MEMPHIS.  TENN. 
MILWAUKEE.  WIS. 
MINNEAPOLIS.  MINN. 
MINOT.  N    D. 

nashville.  tenn. 
new  albany.  ind. 
new  orleans.  la. 
ogdensburg.  n.  y. 
oklahoma  city.okla. 
omaha.  neb. 
parkersburg.  w  va. 
parsons.  kan. 
feoria.  ill. 
philadelphia.  pa 
Pittsburgh!  pa 
portland.  ore 

OUINCY.  ItlL. 


RICHMOND.  IND. 
RICHMOND.  VA. 
ROCKFORD.  ILL. 
ST.  CLOUD.  MINN. 
ST   JOSEPH.  MO. 
ST.  LOUIS.  MO. 
SAGINAW.  MICH. 
SALINA.  KAN. 
SALT  LAKE  CITY.  UTAH 
SAN   FRANCISCO.  CAL. 
SIOUX   CITY.  lA. 
SIOUX   FALLS.  S.  O. 
SOUTH   BEND.  IND. 
SPOKANE.  WASH. 
SPRINGFIELD.  ILL. 
SPRINGFIELD.  MO. 
TERRE   HAUTE.  IND. 
TOLEDO.  OHIO 
TOPEKA.  KAN. 
WATERTOWN.  S.  D. 
WICHITA.  KAN. 
WINONA,  MINN. 


nili^ 


Jmm 


j|  "i""""""""""""""'"""""""" MiiiiiiiMMHiiinMiiiiiiimniminiiiiimiiimiiroiiiiiiliiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiliiiiiiiiiiiiiiiiliiiiiiiiiiiiiiiiiiiiililiiiiiiiiiillil 


HARVESTER    PRESS 


